DELICIOUS POTATO CHEESE SOUP

I LOVE HALLOWEEN! Every Halloween night I prepare my recipe for Delicious Potato Cheese Soup. But, before I show you how to make this yummy recipe, perfect for a cold fall night, let me show some of my family’s other Halloween traditions.

This time of year I like to add a few Halloween decorations to my tables…

and prepare some baskets of Halloween goodies for my kids who live far away…

and I love to put together special treats for the neighborhood kids that stop by.

I also love family traditions and one of my favorites happens to be something that we have done every year on Halloween night for many years. Before the kids would head out to trick-or-treat I’d always serve them my delicious potato cheese soup.

I’d serve it with warm corn bread, and for dessert I’d make my first Pumpkin Pie of the season.

Sadly, this year is going to be a little bit different because for the very first time all of our kids have moved out and we are empty nesters. And, my grandbabies live in Washington, DC where they are celebrating Halloween at an event called “Boo at the Zoo” which is being held at the Smithsonian National Zoo. My Grand Daughter is obsessed with The Wizard of Oz so she is dressing as Dorothy and my grandson is the Courageous Lion. Oh how I wish I could be there with them!

But despite the fact my kids are no longer here I plan to stick with tradition and make my delicious Potato Cheese Soup and Pumpkin Pie anyway. And because it’s so delicious I wanted to share the recipe with you too. Maybe you and your family can start a new Potato Cheese Soup tradition too?

Here is how you make it:

Heat 4 Tablespoons of Extra Virgin Olive Oil in a large stock pot over medium heat.

ADD:

• 3 Cloves Garlic, Minced
• 1 Large Onion, Diced
• 4 Stalks of Celery with Inner Leaves, Diced
• 2 Large Carrots, Diced

Saute over medium heat until the vegetables are tender and translucent.

Cut 10 Medium Sized Red Potatoes, into bite size pieces, leaving the skin on. Be sure to first wash the potatoes and cut out any bad parts.

Add the potatoes to the stock pot with the sautéed vegetables.

Sprinkle in:

• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Lowry’s Season Salt
• 1/2 Teaspoon Coarse Ground Pepper
• 1/2 Teaspoon Garlic Powder

and mix to combine.

Now pour in 1 – 32 Ounce Box of Chicken Broth or Stock. Chicken “stock” will give it a little richer flavor. Cover the pot and simmer over low heat until the potatoes are tender. Remove the soup from the heat and stir in 4 Cups Finely Grated Cheddar Cheese. I prefer the “medium sharp” cheddar cheese but you can select mild or sharp, whatever you prefer.

NOTE: It is important to remove the soup from the heat before adding the cheese. This prevents the cheese from curdling and allows it to mix into the broth. If you need to reheat the soup to serve it, do not bring it to a boil.

Finally, add 1/2 Cup Heavy Cream and stir to combine. Season with more salt & pepper to taste.

Now comes the good part, the soup condiments. Prepare the following and place them in separate bowls so that individuals can garnish their own soup.

• 2 Cups Finely Grated Cheddar Cheese
• 1 Pound Diced Bacon, Cooked Until Crispy 
• 1 Bunch Green Onions (white & green parts), Diced

Let your family and guests serve their own soup into large bowls and garnish them to their liking with all the delicious toppings.

ENJOY!

DELICIOUS POTATO CHEESE SOUP

 

Print

Prep time

45 mins

Cook time

45 mins

Total time

1 hour 30 mins

 

My family enjoys this delicious and hearty soup every Halloween. It's our Halloween tradition. Make it your tradition too!

Author: Celia Becker @ www.AfterOrangeCounty.com

Serves: 8

Ingredients

• 4 Tablespoons Extra Virgin Olive Oil
• 3 Cloves Garlic, Minced
• 1 Large Onion, Diced
• 4 Stalks of Celery with Inner Leaves, Diced
• 2 Large Carrots, Diced
• 10 Medium Sized Red Potatoes, Skins On, Cut into Bite Sized Pieces
• ½ Teaspoon Kosher Salt
• 1 Teaspoon Lowry's Season Salt
• ½ Teaspoon Coarse Ground Pepper
• ½ Teaspoon Garlic Powder
• 1- 32 Ounce Box of Chicken Broth or Stock
• 4 Cups Grated Cheddar Cheese (about 1 lb., plus more for garnish)
• ½ Cup Heavy Cream
• For The Garnish
• 2 Cups Finely Grated Cheddar Cheese
• 1 Pound Diced Bacon, cooked until crispy
• 1 Bunch Green Onions (white & green parts), Diced

Instructions

1. Add olive oil to a large stock pot.
2. Add the garlic, onion, celery and carrots to the pot and saute over medium heat until tender and translucent.
3. Add the potatoes, salt, pepper and garlic powder to the stock pot with the sauteed vegetables and mix to combine.
4. Pour in chicken broth/stock, cover the pot and simmer over low heat until the potatoes are tender.
5. Remove the soup from the heat and stir in 4 cups grated cheddar cheese & cream.
6. Season with salt & pepper to taste.
7. Ladel soup into large serving bowls and garnish with more grated cheese, bacon bits and green onions.
8. ENJOY!

Notes

NOTE: It is important to remove the soup from the heat before adding the cheese. This prevents the cheese from curdling and allows it to mix into the broth. If you need to reheat the soup to serve it, do not bring it to a boil.

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Do you have any Halloween Family traditions? If so, I love to hear about them!

Thanks for dropping in!  Do please leave a comment below.  I’d love to hear from you!

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